Ingredients
- 1⁄2 cup uncooked millet, rinsed
- 1 (14-ounce) can light or regular coconut milk
- 3⁄4 cup unsweetened almond milk
- 2 tablespoons water
- 1⁄4 cup finely chopped medjool dates
- 1 tablespoon honey
- 3⁄4 teaspoon ground cardamom
- Dash of sea salt
- 1 teaspoon vanilla extract
- 1⁄2 cup pistachios, toasted and chopped
Coconut-Millet Pudding with Cardamom
Lisa TurnerA dairy-free, nutritious version of rice pudding
Directions
- Combine first 8 ingredients in a medium pot. Bring to a boil, reduce heat, and simmer, covered, for 25–40 minutes, stirring occasionally, until millet is soft and creamy.
- Stir in vanilla and sprinkle with pistachios.
PER SERVING: 263 cal, 12g fat (4g mono, 2g poly, 6g sat), 0mg chol, 5g protein, 25g carb, 3g fiber, 58mg sodium
